Excellent pizza dough – a detailed recipe cooking. 
Time: 45 мин. Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
The foundation
- 2 tbsp. l Sahara
- 1 tbsp. l coarse salt
- 1 tbsp. l natural olive oil
- 3/4 Art. warm water
- 2 tbsp. bread flour
- 1 tsp fast yeast
- 2 tsp olive oil
- Base olive oil
- Wheat flour for dusting pizza shovels
Topping
- 40 ml tomato pizza sauce
- 1/2 tsp. chopped fresh herbs such as thyme, oregano, red pepper flakes
- A combination of three types of grated cheese, for example: mozzarella, monterey jack and provolone
Recipes with similar ingredients: tomato sauce, yeast dough, bread flour, mozzarella cheese, Monterey jack cheese, provolone cheese, red pepper flakes, oregano, thyme
Recipe preparation:
- Put sugar, salt in the working bowl of the stationary mixer, olive oil, water, a glass of flour, yeast and a second glass of flour. Using a short pastry nozzle, start mixing ingredients at low speed until the dough gathers in ball. Lubricate the hook nozzle with a cooking spray. Set the hook to mixer and knead the dough for 15 minutes. at medium speed.
- Tear off a small piece of dough and squeeze to form disk. Stretch the dough thinly. Bring it to the light and swipe like that called gluten test: thin should form membranes that do not tear. If the dough breaks in thin places, knead it for another 5-10 minutes.
- On a table, roll a smooth ball from pizza dough. Put it in a stainless steel bowl or glass bowl. Add to bowl 2 tsp olive oil and turn the bowl over several times. Cover bowl with cling film and refrigerate for at least 18 hours and until 24 h
- Put pizza stone or ceramic tiles at the bottom cold oven and turn on the highest temperature, approximately 260 ° C. If there is a spiral at the bottom of the oven, install the wire rack in lowest position and place the tile on it. Split the dough for pizza in 2 equal parts with a knife or a scraper for dough. Hold it down the dough to the work surface to make a disk, and then Form a ball from the dough.
- Moisten your hands with water and rub the work surface so that moisturize her too. Roll the dough on the work surface until it is will become denser. Cover a bowl of dough with a kitchen towel and give stand for 30 minutes
- Repeat these steps with another piece of dough. If you will be do not immediately bake pizza, sprinkle with a cooking spray plastic bag and put the dough in it. Keep in the refrigerator up to 6 days.
- Sprinkle flour with a spatula and lay the dough on it. Hands Form the sides of the pizza. Stretch the dough into a round disc, rotating it after each stretch. If you dare, do it in in the air. Shake the pizza dough on the spatula to make sure that it slips onto a pizza stone or tile. (Pre-place the base in the oven to make the base crispy, or put the dough for proofing for another 30 minutes if you want it to be softer.)
- Brush the edges of the baked base with olive oil. Evenly distribute pizza sauce. Sprinkle with herbs and cheese. Put the pizza on the tile and bake for 7 minutes. before golden brown until cheese begins to bubble. Before let stand for 3 minutes
